New Zealand Butterflied Leg of Lamb with Mango, Avocado and Mint Salsa

Servings: 4 Ingredients: 750 g boned, butterflied leg of lamb ½ tsp crushed garlic 2 Tbsp red wine vinegar 1 Tbsp light olive oil ½ tsp ground cumin ½ tsp dried mint Mango, Avocado and Mint Salsa: 2 Tbsp pinenuts ½ large mango or ½ 400g tin drained sliced mango in juice ½ large avocado 2 Tbsp mint, finely chopped ¼ red onion 1 Tbsp spiced vinegar

Cooking Instructions: Mix the crushed garlic, red wine vinegar, olive oil, cumin and mint together in a large plastic bag and shake to mix. Trim any visible fat from the lamb and place in the bag with the marinade. Seal carefully and massage bag to coat the lamb in the marinade. Leave in the fridge for several hours or overnight, if time permits. When ready to cook the lamb, preheat barbecue grill. Remove lamb from the marinade, remove any excess marinade using a paper towel. Place 2-3 metal skewers long ways through the lamb to make it easier to handle on the barbecue. Place on the barbecue grill and cook over a low-medium heat for 40-50 minutes, depending on the thickness of the meat. You will need to turn it every 10-15 minutes to ensure it cooks evenly. Cook until the lamb is tender when tested with a fork and has reached the required degree of doneness.

Alternatively, cook the lamb in the oven. Preheat oven to 190C. Place lamb, skin side up, on a rack in a roasting dish. Cook on fan bake for about 20 minutes, turning over and cooking for another 15-20 minutes, or until lamb is tender when tested with a fork and has reached the desired degree of doneness. Once lamb is cooked, remove from barbecue or oven, wrap in tinfoil, cover with a clean teatowel and rest for 15-20 minutes before slicing and serving on a heated platter, accompanied by the mango, avocado and mint salsa.

Mango, Avocado and Mint Salsa: Place the pinenuts on an ovenproof tray and bake for 5-7 minutes, tossing half way through this time, until they are golden brown all over. Remove from the oven and set aside. Make salsa by peeling mango and avocado and chopping roughly. Toss together in a small serving bowl with the washed and finely chopped mint and peeled and finely chopped red onion. Add the spiced vinegar and mix to combine. Just before serving, mix the toasted pinenuts through the salsa.

#newzealand #lamb #mango #avocado #mint